Green ravioli with cream sauce
4 servings
60 minutes
Green ravioli with creamy sauce is a true embodiment of Italian gastronomy, where tenderness and richness of flavor combine. Inspired by classic ravioli, these green pockets of dough get their hue from spinach, creating not only visual appeal but also adding freshness. The filling of mushrooms, parmesan, and scamorza offers rich creamy and umami notes, while the enveloping sauce with cream, smoked bacon, and aromatic herbs transforms the dish into a harmonious taste pleasure. These ravioli are perfect for a special dinner or family gathering where attention to detail and sophistication are valued. They pair well with a glass of white wine that highlights the creamy notes. The taste is velvety, delicate, with subtle smoky accents. A true gastronomic poetry!
1
Chop the mushrooms finely and sauté in butter (salt to taste). Then, when they cool slightly, mix with the grated cheeses.
- Mushrooms: 200 g
- Salt: to taste
- Grated Parmesan cheese: 70 g
- Scamorza cheese: 50 g
2
Boil the spinach until ready, squeeze it out, and chop it in a food processor until it becomes a paste.
- Spinach: 200 g
3
Knead the dough from 400 grams of flour, 3 eggs, 200 grams of spinach, and 2 tablespoons of olive oil.
- Wheat flour: 400 g
- Chicken egg: 3 pieces
- Spinach: 200 g
- Olive oil: 2 tablespoons
4
We roll it out and spoon the filling onto the dough.
5
Cover with another layer of dough on top and gently press the strips of dough together around the filling, trying not to leave any 'air pockets'.
6
We put water to boil for ravioli and prepare the sauce.
7
Cut the brisket into small pieces, fry in a pan, pour in the cream, let it heat up, and add chopped greens. The sauce is ready in 3 minutes.
- Smoked pork belly: 100 g
- Cream 20% fat: 200 ml
- Chopped dill: 1 tablespoon
- Chopped parsley: 1 tablespoon
8
We place ravioli on a plate, add sauce, and sprinkle with grated parmesan.
- Grated Parmesan cheese: 70 g
